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Lemony Greek Horiatiki Pasta Salad Recipe

greek horiatiki pasta salad in a bowl

This Lemony Greek Horiatiki Pasta Salad fits the bill for a meal anywhere, anytime., especially picnics. If you have been following my blog, you will know that I love picnic food and this salad is perfect for a picnic at the beach, in a park or on a mountain hike. Of course, it is also a treat as a packed lunch during the week. Chock full of veg, crispy red onion, briny black olives, salty feta, tangy tomatoes and vinaigrette infused pasta, this salad is sure to have your family reaching for more!

greek horiatiki pasta salad
This Lemony Greek Horiatiki Pasta Salad is also perfect as it solves the question: pasta? or salad? So, with this easy to pull-together meal, you get both.

My friend, Bonnie, and I visited Greece many years ago during our year long adventure. You can read more about our travels here. I had chosen Greece as the warm place that I wanted to spend my always cold January birthday. I can still recall the briny olives, the creamy, salty feta and the anise scented bread that we ate there at many outdoor cafes.

greek horiatiki pasta salad in a bowl

Feta cheese is a very important component of greek food. And this Lemony Greek Horiatiki Pasta Salad is loaded with feta. While we were in Greece, we worked at an orange orchard picking oranges to make some money so we could continue travelling. We would walk over to the orange orchards in the morning. We worked alongside local greek women. Everyday they would bring homemade greek bread and big hunks of creamy, salty sheep’s milk feta cheese for lunch, as well as bottles of red wine. Heavenly! And so kind!

There are many different types of feta cheese available in Canada and other countries around the world. It’s very difficult to get true greek feta cheese outside of Greece as they just don’t produce enough. Head over here, if you would like to read up on the various types and what makes them different.

I’ve included a really handy tip in this recipe for people like myself who enjoy onions, but just wish they were a little milder. If you soak diced red onions for ten minutes in boiling water, it removes the strong, bitter onion flavour, but maintains the crunch and the sweeter milder flavour of onions. I love this technique. This is a trick I learned from Emiko Davies in her cookbook Florence, by Emik0 Davies. 

This salad really comes together in a snap. While the pasta is cooking, you can slice the tomatoes, cube the cucumbers, crumble the feta and drain the olives. After you have drained the pasta, pour in the lovely veg, drizzle on the vinaigrette and lunch is ready!

You can eat this salad slightly warm or at room temperature.

Kali Orexi!!

Lemony Greek Horiatiki Pasta Salad

Print Recipe
Serves: 4-6 Cooking Time: 15-20

Ingredients

  • 250 grams pasta
  • 200 grams cucumbers, cubed
  • 50 grams black olives, sliced and drained
  • 150 grams cherry tomatoes, sliced
  • 200 grams feta cheese
  • 50 grams red onions, chopped fine (soaked in boiled water for 10 minutes)
  • Vinaigrette
  • 3 Tbsp olive oil
  • 1 T lemon juice
  • 1 tsp oregano
  • 1/2 tsp salt

Instructions

1

Cook pasta according to package instructions.

2

As pasta is cooking, cube the cucumbers, drain the black olives, slice the cherry tomatoes.

3

Soak the red onion in boiling water for 10 minutes. This maintains the crunch of the red onion, but removes the strong onion flavour. Omit if you prefer a strong onion taste.

4

Mix together vinaigrette.

Notes

This recipe will serve about 4 people. If you have some big eaters or soccer players in your family, or really like having leftovers for lunches, please double this recipe.

 

Preserves

Vegan Roasted Red Pepper Pesto Recipe

roasted red pepper pesto in a bowl

January is a great month to make changes to your daily life. Maybe you want to hit the gym more often, go to the theatre or read more books. This year, I’m going to be cooking a lot more vegetarian and vegan recipes. I’ve been experimenting lately with some different dinner ideas and they have all gone down a treat. This vegan roasted red pepper pesto caught everyone offguard with it’s smoky flavour and heat from the chipotle.

Eating less meat and more vegetables is a much healthier and more economical way of dining. I found this recipe recently in Meatless: More than 200 of the Very Best Vegetarian Recipes and everyone in the family loved it.

I was a vegetarian for a few years when I was a teenager. Eliminating meat from my diet was easy, but back then, there were not many resources to inspire me to make interesting meatless meals. To make sure that I got enough protein in my diet, I ate a lot of eggs and cheese, and salty sunflower seeds.

Nowadays, there are SO many amazing vegetarian ideas. I love Buddha bowls, vegetarian curries as well as all the wild variations on pesto.  I love the influence that international cuisines bring to vegan and vegetarian dishes. Spices and techniques from Thailand, Vietnam, India or South America really liven up our local veggies. We’re so lucky that international restaurants, recipes and ingredients have become more prevalent.

While I am familiar with vegetarian diets, the vegan diet is new to me, and perhaps to other people as well.

This vegan roasted red pepper pesto is amazing with it’s smoky hot chipotle peppers and nutty almonds. It does have quite a kick to it from the chipotle pepper. If you are serving this to anyone who does not like spicy food,  decrease the chipotle pepper to 1/4 or 1/2 and add an extra half roasted red pepper. It is delicious on pasta, but you could also spread it on crackers, or a bagel or have as a dip with veggies.

roasted red pepper pesto with ingredients on a cutting board

Vegan Roasted Red Pepper Pesto

Print Recipe
Serves: 6 Cooking Time: 10 minutes

Ingredients

  • 2 large roasted red peppers
  • 1 chopped jarred chipotle chile in adobe
  • 1 chopped small garlic clove
  • 2 tablespoons toasted almonds
  • 1 teaspoon fresh oregano
  • 2 tablespoons olive oil

Instructions

1

Place all the ingredients in the food processor, EXCEPT the olive oil. Pulse a few times until roughly chopped.

2

Add the olive oil and blend until everything is mixed together.

3

Season with salt and pepper.

4

Boil up 450 grams of spaghetti. Follow package instructions for timing.

5

Toss the spaghetti with the pesto.

Notes

To toast the almonds, spread them on a parchment lined baking tray and pop them into a preheated 350 degree C oven. It takes about ten minutes for them to toast.

If  you are interested in further reading on vegan diets, here is some additional reading. Enjoy!

The Vegan Society

History of Veganism